Roasted Pumpkin with Shallots

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We roasted wedges of pumpkin in the skin for a quick side dish. Eat the pumpkin just as you would a wedge of melon, scooping out the cooked flesh with a spoon or fork. If you prefer, peel the skin before roasting.

Level:
Moderate

Serves:
8

Ingredients

1 pumpkin

6 large shallots

6 clove garlic

0.33 c. extra-virgin olive oil

2 tbsp. balsamic vinegar

1 tbsp. fresh oregano

1 tbsp. sliced

2 tsp. kosher salt

1 tsp. coarse-ground pepper

Directions

Roast the pumpkin and shallots: Preheat oven to 425 degrees F. Combine the pumpkin, shallots, and garlic in a roasting pan and set aside. Combine the remaining ingredients in a small bowl, pour the mixture over the pumpkin, and toss to coat. Roast, turning the pumpkin and shallots twice during cooking, until browned and tender -- about 60 minutes. Serve immediately.